黄油饼干 Buttery Shortbread

作者： Jo_1010

我是一个无甜不欢的人。自从我接触西式甜点制作，我就明白我胖是有原因的。晚上宴客，所以突发奇想做了这个我很喜欢吃的胖胖甜点。这种传统的苏格兰饼干真的让人欲罢不能，也是去苏格兰旅行的伴手礼必选（Walkers没人不知道吧~）

用料

• 无盐黄油 Unsalted Butter 225g
• 面粉 Plain Flour 225g
• 玉米淀粉 Cornflour 110g
• 糖粉 Caster Sugar 110g
• 盐 Salt 少许

黄油饼干 Buttery Shortbread的做法步骤

步骤 1

将烤盘刷少许黄油防粘，或铺烘焙油纸备用。Lightly butter the baking tray, or line with baking parchment.

步骤 2

将黄油软化后与糖分混合均匀，搅拌至打发颜色变浅。Soften the butter, mix together with the sugar and cream using an electric handheld whisk until light and fluffy.

步骤 3

将面粉,玉米淀粉和盐过筛后与打发的黄油混合均匀成团。Sift the flour, cornflour and salt into the butter mixture until smoothly combined. Knead to a soft dough.

步骤 4

将面团放在两张烘焙油纸中间，用擀面杖擀成1厘米厚片。用叉子在面饼上扎孔后，用饼干模具压出饼干放在烤盘中，将剩余面团揉圆再次擀开制作饼干，直到所有面团用尽。Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. Prick the dough all over with a fork and cut into biscuits. Re-roll the scraps for more biscuits.

步骤 5

将饼干冷藏30分钟，预热烤箱至170摄氏度，饼干烤制20分钟至边缘金黄。出炉后撒糖粉或砂糖装饰，放凉后装密封罐保存。Chill the shortbreads for 30 minutes, meanwhile, heat the oven to 170 C. Bake for 20 minutes until just turning golden brown at the edges. Leave to cool slightly, dust with sugar and leave to cool. Keep in an airtight container.

黄油饼干 Buttery Shortbread的小贴士

室温低的话面团很难成团，黄油冷却下来后这个面团就有点费劲了，耐心，别急，能揉成团能擀开的。

菜谱创建时间：2020-12-31 10:34:17